Rhubarb crumble cake

Serves 6-8

For the sponge base, you will need:

• 125g butter, softened and a little extra for greasing the tin • 125g caster sugar • 2 eggs • 125g plain flour • 1 teaspoon baking powder • Icing sugar, to dust

For the crumble topping, you will need:

• 100g plain flour • 50g butter, cubed • 50g caster sugar • 250g rhubarb, trimmed and cut into 2cm pieces • 25g sugar

1

You will also need a 20cm round tin with a springform/removable bottom. Preheat the oven to 180°C, 350°F, Gas 4. Butter the sides of the tin, and line the base with baking parchment.

2

To make the crumble topping, sift the plain flour into a bowl and rub in the cubes of butter until the mixture resembles fine breadcrumbs. Stir in the caster sugar and set the topping aside.

3

In a saucepan, stew the rhubarb pieces gently with the 25g of sugar, adding just a tablespoon of water, on a low heat, with the lid on the saucepan, for about 6-8 minutes. Take the saucepan off the heat, remove the lid and allow the rhubarb to cool.

4

To make the sponge base, cream together the 125g of softened butter and the 125g of caster sugar until the mixture is light and creamy. Add the eggs, one at a time, beating after each addition. Fold in the sifted plain flour and the baking powder.

5

Spoon the cake batter into the prepared tin, then spoon the stewed rhubarb on top, smoothing it gently with the back of a spoon. Sprinkle the crumble topping over the rhubarb and bake it in the lower shelf of the preheated oven for 40-45 minutes, or until it is firm to the touch and lightly golden on top.

6

Allow to cool in the tin before carefully transferring to a serving plate. Dust with icing sugar and serve.